Mushroom and Sage Rice Pilaf
Mushroom and Sage Rice Pilaf is an earthy and perfectly seasonal side dish full of fall flavors. This dish is quick and easy to make and will become your new favorite rice dish.
Earthy mushrooms give the rice a meaty bite along with fresh sage for great flavor that you can really make all year.
This is my go-to rice dish, especially for the colder weather months. It’s been my staple since 2016 and I just recently updated the pictures and added a step-by-step video.
Plain rice as a side can be, let’s say a little boring. This is where rice pilaf makes its grand entrance. What is the different between plain rice and rice pilaf? Read on…
Rice is just white or brown rice boiled in water and served plain. Pilaf is rice cooked in a flavored liquid that can have added meat or vegetables. It’s pretty versatile dish that will not only be perfect for fall or holiday side dish, you can customize according to the time of the year. Just flow with the seasons.
Toasting dried rice before boiling in liquid adds a lovely, slightly nutty flavor. I also prefer to use stock (vegetable or chicken) to cook the rice, because this is the only way you can really get flavor into the rice.
Above is Cornbread, Apple & Cranberry Stuffed Pork Loin that I recently served with the rice pilaf. As a suggestion, this would be a great alternative to your Thanksgiving or Christmas turkey. Stuffing is already included.
If you’ve made this Mushroom and Sage Rice Pilaf or any other recipe, please leave a comment below. I love to hear from my readers.
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 16 ounces (453 grams) mushrooms, sliced
- 1 cup (128 grams) yellow onion, finely chopped
- 1 garlic clove, finely chopped or grated
- 1 1/2 tablespoons fresh sage
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups ( 305 grams) long grain rice
- 3 cups (708 ml) vegetable or chicken stock
- To a large sauté pan add the oil butter over medium heat.
- When the butter is melted and bubbling, add the mushrooms and cook until they start to brown about 10 minutes, stirring often. If they give off any liquid, cook until it evaporates.
- Add the onions and cook for about 8 minutes until they start to soften. Stir in the garlic, sage, salt and pepper, cook for 2 minutes. Add the rice and cook stirring for 5 minutes (this toasts the rice). Add the stock and stir. Bring to a simmer and cover. Cook for 15 minutes until the rice is tender.
Serving Size1/2 cup
Amount Per Serving Calories 209Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 13mgSodium 788mgCarbohydrates 26gFiber 1gSugar 4gProtein 7g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.